whiteetc

2013  

100% Pinot Blanc. We are fans of this estate - among the best producers of Pinot Noir (Spatburgunder) in Germany. This is a lovely example of the charms of Pinot Blanc, made by the young Friedrich Wilhelm, building on the strong reputation that his father, also Friedrich, established over the last four decades. Although a genetic mutation of Pinot Noir, Pinot Blanc is structurally close to Chardonnay. This is fairly rich, with an expressive yellow fruit & citrus nose, and a palate that is layered and tense with acidity. Situated at the very southern end of the Pfalz, this estate actually owns a significant portion of vineyard land across the border in Alsace-which they are allowed to label legally as German wine. The whole operation feels like a hybrid of French technique with German tradition. Young Fritz Becker gleefully experiments with French vs German clones of Pinor Noir and French vs German barrels-including numerous casks he picked up (used) from Romanée-Conti and Comtes Lafon!

2022  

2022  

1994  Faller Kayserberg Gewurztraminer Cuvee D'Or Quintessence de Grains Nobles

Faller Kayserberg Gewurztraminer Cuvee D'Or Quintessence de Grains Nobles

1997  Faller Kayserberg Tokay Pinot Gris Quintessence de Grains Nobles

Faller Kayserberg Tokay Pinot Gris Quintessence de Grains Nobles

2013  

2018  

2021  

"The nose alone is worth finding a bottle, redolent with wildflowers, almonds, peaches and acacia honey. The sumptuous and expansive palate shows ripe apples, dried flowers and focused minerality that continues long after you drink the wine. Crisp acidity holds the wine in balance and will allow for long cellaring." - 96 Points, Jeff Porter, Wine Enthusiast

2021  

Chardonnay/Tokaj Friulano

2024  

2021  Chenin Blanc & Palomino

"Eben Sadie describes this isolated, sand dune-covered site as "the vineyard of Mad Max" and I know what he means. Pale and salty, the resulting wine is a brilliant, cool climate, wind-buffeted cuvée of Chenin Blanc and Palomino that has limestone freshness and intensity, kelp, oyster shell and sourdough flavours and volcanic intensity." - 97pts, Tim Atkin MW

2014